Iron Cuisine!!

One of my favorite lines from one of my ABSOLUTE favorite shows... Iron Chef America.  I have so many shows recorded to my DVR.  I have learned so much about food after watching these amazing chefs, as well as listening intently to the commentary.  I remember watching an episode in which Chef Ben Ford battled Iron Chef Bobby Flay on "Battle: Blue Foot Chicken."  Iron Chef Bobby Flay and his team prepared their take on chicken kiev that included lobster butter.  Then it hit me...I was going to prepare my take on chicken kiev.

I decided to stuff my chicken with lobster and a chipotle/lime butter I purchased from Whole Foods Market.  Earlier in the week, Mr. Man made a sauce that consisted of tomatoes, corn, and parsley.  I wanted to use this sauce as a decorative garnish.

Luckily, I already had chicken breasts in my fridge marinating with Worcestershire sauce, garlic powder, onion powder, salt, and pepper.  I boiled my lobster and placed it in a cold water bath.  I pounded my chicken breasts to make them thin, and placed some chopped lobster and a little butter on top.  I rolled them up and kept the roll in place with a toothpick. Yes, a cocktail toothpick...don't judge.  I placed the roll into each of my "dunking stations," which consists of flour, a little paprika, and a little salt; secondly, beaten eggs; and lastly panko breadcrumbs.  I placed them in a medium hot pan with canola oil until they were golden brown and finished them off in the oven.

This is my original picture with my Blackberry.  Mr. Man's sauce was on the bottom, accompanied by roasted asparagus (a future post) and some mashed potatoes.  I also added some extra lobster because I wanted to lol!


I wanted to re-create the meal with a garlic/herb butter from Whole Foods Market and a side of haricot verts.  Here is my grocery list from left to right:  marinated chicken breasts, lobster tails, canola oil, garlic/herb butter, and haricot verts.  I usually marinate my chicken overnight with garlic powder, onion powder, a little salt and pepper, and a dash of Worcestershire sauce.


Below is my dunking station: flour/paprika/salt; beaten eggs; and panko breadcrumbs.


I pounded my chicken breasts and added some garlic/herb butter and chopped lobster...


Rolled them as best as I could...with toothpicks I took from my favorite local sushi restaurant lol...


Placed each "roll" into each of my dunking stations...


I placed each roll into a medium hot pan with canola oil, approximately 3 minutes on each side, and put them in a 325 degree oven.  I also quickly sauteed some haricot verts with the same garlic/herb butter...


It ended up so moist...


A little close-up...


I had to immediately dig in...just a great way to end the day after hours of studying...Chardonnay optional. 











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